GFHV News: The Rise of Celiac Disease Still Stumps Scientists

Editor’s Note: This article was originally published on time.com and written by Mandy Oaklander.

This is your gut on gluten

Two new studies in the New England Journal of Medicine rocked the world of celiac research, both proving that scientists have a ways to go in their understanding of celiac disease, which affects about 1% of the population, whether they know it or not.

One Italian study wondered if the age at which gluten is introduced into the diet could affect a person’s likelihood of developing the autoimmune disease—so they kept gluten away from newborns for a year. To the shock of the researchers, delaying exposure to gluten didn’t make a difference in the long run. In some cases it delayed the onset of the disease, but it didn’t stop people from developing the disease, for which there is no cure.

The second study, of almost 1,000 children, introduced small amounts of gluten into the diets of breastfeeding infants to see if that fostered a gluten tolerance later on in those who were genetically predisposed to celiac disease. No such luck for them, either. Though both studies were excellently designed and executed, says Joseph A. Murray, MD, professor of medicine and gastroenterologist at the Mayo Clinic in Rochester, each was “a spectacular failure.”

Read more from the source on time.com here.

GFHV Pro Tip: Adjusting to Eating Gluten Free

I’ve been doing some thinking about how hard it is to start eating gluten free. Once you’re slammed with a diagnosis that forces you to go gluten free, it can be incredibly overwhelming to figure out what works for you. Whether it’s your first time ever going gluten free, or you’re going gluten free in a new environment, I know it can be tough to deal with.

To get a fresh perspective on what going gluten free out of your comfort zone feels like, I spoke with Lily Maxwell, an Albany native and first-year student at SUNY New Paltz. Lily, 18, has been eating gluten free since she was 14 and diagnosed with Celiac disease.

GFHV: How did you prepare for going gluten free in an unfamiliar place?

Lily: I brought a lot of my own food with me. I brought boxes of granola bars and fruit in my fridge. Once I was here for a while, I started to take advantage of my surroundings (I realized I had too many granola bars.) I visited the farmer’s market on Thursdays and keep vegetables in my fridge — they’re good to snack on late at night when I don’t want to eat junk food.

GFHV: What’s in your stockpile right now?

Lily: I’ve had a lot of work recently, so I’ve been living on peanut butter and carrots! I have olive oil in my fridge for if I want a salad. I also keep apples, bananas, almonds and hummus around. I try to stockpile on protein-filled food and carbohydrates because a lot of the time, especially eating a lot of vegetables, I don’t have enough protein and carbs for the day.

GFHV: Many social gatherings are food-oriented. How did you deal with that?

Lily: It definitely affected me — my orientation meet-up party was a pizza party, and since I couldn’t eat the pizza, I didn’t go. Same thing with hall events — baking cookies with my floor, for instance. I try to make my socialization about other things — I hang out in the art building and I like to go rock climbing at The Inner Wall.

GFHV: Have you had any social situations where people have treated you differently because of what you ate?

Lily: Definitely – every meal somebody gives me a look or comments because I always have an enormous salad that’s spilling onto the table, or an entire bowl of tomatoes. I really like vegetables  and I’m trying to be healthy. At this point, people know me as the salad girl.

GFHV: So what’s in your infamous salads?

Lily: Oh wow, this is going to be long! A lot of the mixed lettuce, tomatoes, cucumbers, carrots, sometimes olives, feta, a bunch of hummus or beans because I love hummus and sometimes hard boiled eggs or rice

GFHV: What’s the weirdest breakfast/lunch/dinner you’ve had because you had to eat gluten free and your options were limited?

Lily: Today I just bought an entire bag of tortilla chips and I was just like, lunch! And [friends] have a bagel or coffee and I just walk in with my bag, munching…and they’re like, “Ookay.” But Tostitos are delicious. [GFHV Editor’s Note: Plain Tostitos are gluten free, as are most plain varieties of potato chips. Flavored Tostitos contain wheat and are not gluten free.]

GFHV: What do you wish you had known when you first moved here?

Lily: I wish I had explored more instead of waiting for someone else to mention where gluten free stuff was. I kind of stuck to the salad — I wish I had established a more balanced diet instead of eating the same thing every day. I definitely need to get better at packing snacks with me, like carrots and portable peanut butter or fruit. I’ve realized that trying to find the time to eat gluten free isn’t very convenient with my schedule, and maybe I need to change my schedule so I have more time to go to the dining hall and eat real food. I definitely didn’t think of how hard it would be when I was starting here.

 

GFHV Pro Tip: How to Cook Gluten Free Without Losing Your Mind

Editor’s Note: This article was originally published on the site of Bon Appétit, written by Rochelle Bilow

After test-kitchen contributor Jackie Ourman‘s 7 year-old son was diagnosed with celiac disease in 2011, she began worrying: Will we ever eat normally again? She mourned the eating life she assumed her son would never experience. (Birthday cakes! Pizza parties! Beer in college!), and just as the enormity of the situation was sinking in, Ourman got another bomb: She was also gluten-intolerant. A former HR professional in investment banking turned stay-at-home mom, Ourman realized she was not content with a lifetime of lumpy pasta, rice crackers, and processed, packaged wheat substitutes, she decided to enroll in culinary school. There, she learned to cook and bake without gluten, chronicling her experiences along the way. An internship opportunity led her to Bon Appétit, where she now works in the test kitchen.

Ourman knows too well that these days, uttering the phrase “gluten-free” is a sure way to incite controversy and spark debate. From the gluten-intolerant and gluten-sensitive to the gluten-oblivious, our country is obsessed with this elasticity-giving protein composite found in wheat, barley, rye, and brewer’s yeast. Although not everyone who avoids gluten is intolerant of it, Ourman and her son represent the small portion (about 1%)  of the population who can’t absorb nutrients in gluten-containing foods—eating it makes them sick. In light of that, Ourman has dedicated herself to raising awareness about living a gluten-free lifestyle, including how to cook without gluten and how to navigate the world of dining out.

Read more from the source….

GFHV News: What Is Gluten Free, Anyway?

Editor’s Note: This article was originally published on Gluten Free Hudson Valley’s sister site, Gluten Free Staten Island. You can find its original version here.

 

Jimmy Kimmel showcased this hilarious man-on-the-street skit where he interviewed Los Angeles pedestrians with one simple question: What is gluten?

“What is this thing that you will not eat?”

Jimmy Kimmel

Good question, Jimmy. Gluten free has been a buzz word for a few years now, but it’s relatively new here on Staten Island, where it still feels like it’s 1998. By the time newfangled trends disembark the ferry from Manhattan, they’re already dying. (Like when the Staten Island Mall finally got a Crumbs…and then this happened.)

Is gluten free food magical health food?

Nope – what makes it special is that it’s not toxic to those who have medical conditions. Gluten free food, for the most part, has fewer nutrients than its gluten counterparts, along with more sugar, because something has to compensate for the lack of dates.

Sadly, this is not the case, and many misinformed and well-meaning people who want to take charge of their lives may go gluten free unnecessarily.

What is gluten, anyway? Who’s cutting it out – and why?

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